Chef's Quick Tip: Branzino with cherry tomatoes, fennel, garlic & olives

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives provide a different flavor profile while canned olives are often more affordable.

whole fish

🥗Healthier: skinless fish fillets

💰Cheaper: frozen fish fillets

Skinless fillets reduce fat while frozen options can be less expensive.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth adds moisture without alcohol, while apple cider vinegar is a cost-effective substitute.

fresh parsley

🥗Healthier: fresh basil

💰Cheaper: dried parsley

Basil offers a fresh flavor, and dried parsley is often cheaper and has a longer shelf life.

Add a little olive oil to the pan.

Heat the olive oil until warm.

Add the sliced fennel and cook until it starts to fry, about 1 minute.

Once the fennel starts to sizzle, add the sliced garlic and cook until it becomes a little translucent, about 30 to 40 seconds.

Add the sliced half cherry tomatoes and cook for about 10 to 15 seconds.

Deglaze the pan with a little white wine, being careful not to let it flame up; take the pan off the flame before adding the wine, then put it back on the flame.

Add the capers, olives, chopped basil, and chopped parsley, and cook for about 10 minutes.

Take the branzino fillets, which should be filleted and deboned by your fishmonger, and sauté them skin side down until cooked.

Once the fillets are cooked, place them on a plate and spoon the sauce next to the fillets.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens